| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Russet potatoes; peeled |
| 2 |
tb |
Butter |
| 2 |
tb |
Vegetable oil |
|
|
More as needed |
| 1 |
sm |
Onion(s); finely chopped |
| 2 |
|
Garlic clove(s) |
|
|
Finely chopped |
|
|
Cleaned stems from |
| 4 |
lg |
Fresh portobellos |
|
|
Sliced in 1/2" rounds |
|
|
Spanish paprika |
|
|
Salt |
| 1 |
tb |
Parsley; chopped |
INSTRUCTIONS
Slice the potatoes into 1/8-to-1/4-inch-thick round. Then slice the rounds
again into matchstick-size pieces, 1/8-1/4-inch-wide and about 2-3 inches
long. Keep covered with cold water until ready to use.
Place the butter and oil in a large saute pan. Heat over medium heat, then
add the potatoes. Fry the potatoes until they begin to brown, about 4 min.
Add the onion and garlic and continue to fry until the potatoes begin to
soften, about 5 min more. Add the mushroom stems and continue to fry,
adding more oil if the mixture is too dry. When the mushrooms begin to go
limp, in about 3 min, add the paprika and salt to taste. Sprinkle parsley
on top and serve. M
Posted to EAT-L Digest 12 Aug 96
Date: Tue, 13 Aug 1996 06:13:05 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : Entered by Erika on Jan. 19, 1996 in Shropshire.
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